Grilled Mexican Street Corn Elotes Recipes
ELOTE
The experts at Food Network Kitchen share their easy recipe for grilled Mexican street corn, also known as elote. All you'll need is corn, vegetable oil, mayonnaise, Cotija cheese, Ancho chile powder and lime wedges.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high.
- Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
- Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with chile powder and serve with lime wedges.
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- Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil.
- In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside.
- Partially unwrap corn to cool for a few minutes before applying sauce. Keep the foil under the corn to be used for serving the corn.
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- To a medium bowl, add the mayo, crema, garlic, and stir to combine. If you mixture is very thick, add a couple more tablespoons of crema to taste; set mixture aside.
- Brush grill grates with oil, add the corn to the grill, and cook for about 8 to 10 minutes, or until corn is as cooked as desired; rotate corn a quarter turn every couple of minutes to ensure even cooking.
- Remove corn from grill, evenly brush all ears with the mayo-crema mixture (I brush very liberally; if you don’t you will likely have some left over)
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- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, salt, and sugar. Set aside.
- Heat the grill to medium-high (about 400°F). Place the ears of corn directly on the grill (no need to oil the corn or the grill first). Grill the corn, covered, turning occasionally, until the corn is cooked through and lightly charred, about 10 minutes.
- Let the corn sit for a few minutes until cool enough to handle. Combine the cotija cheese and cilantro on a large, flat plate. Using a pastry brush, coat each ear of corn with the mayonnaise/sour cream mixture and then lightly roll each ear in the cotija/cilantro mixture. Sprinkle each ear all over with a pinch of chipotle chili powder. Serve warm with lime wedges.
- Note: Most large supermarkets carry cotija cheese (look for it near the Mexican cheeses or the feta cheese), but if you're unable to find it, feta cheese makes a good substitute.
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